BBQ Chicken Thighs With Bite-Through Skin Recipe
Tired of your bbq chicken thighs having rubbery skin? Delicious bite-through bbq chicken thighs are achievable with one step.
Servings: 4
Calories: 618kcal
Ingredients
- 8 Chicken Thighs Bone-in, skin-on
- 16 tbsp Barbecue sauce Your favorite or ours.
- 1 tsp Kosher salt
- 1/2 tsp Black pepper freshly ground
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
Instructions
- Combine the kosher salt, freshly ground black pepper, onion powder, and garlic powder in a small bowl or ramekin. Mix well.
- Trim any excess fat and skin from the thighs. Using a meat tenderizer, pierce the skin of all the thighs.
- Dust the chicken thighs with the rub on one side. Then turn them over and dust the other side.
- Pull the skin taut so it’s even and tucked in as best as possible. Allow them to rest for an hour before cooking.
- Set your smoker or grill to 425 degrees. Put the chicken thighs into the grill or smoker when it hits temperature.
- Cook at 425 degrees Fahrenheit for approximately 30 minutes. Use a meat thermometer (close to the bone) to check the internal temperature.
- Remove from the heat when they reach 160 degrees F. and apply your bbq sauce to all sides of the chicken thighs and return to the grill.
- Continue to cook for approximately 10 minutes for the sauce to tack up. Check the internal temperature and when they hit 180 degrees they’re ready.
- Optionally, reapply barbecue sauce and put them back in for 10 minutes for a stronger BBQ taste.
- Remove the chicken thighs from the grill (or smoker) and allow to rest for at least 5 minutes before serving.
- Serve with your favorite sides.
Nutrition
Calories: 618kcal | Carbohydrates: 30g | Protein: 37g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 1477mg | Potassium: 636mg | Fiber: 1g | Sugar: 23g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg